黄酒糟的成分分析和开发调味品可行性的研究

黄酒糟是黄酒生产企业的主要副产物。我国有500多家黄酒企业,每年生产大量的黄酒糟。目前,黄酒糟主要用来做饲料,其综合利用还存在较大问题,附加值不高,限制了黄酒企业效益的提高。本文分析了无锡两家黄酒企业的酒糟样品的水分、淀粉、蛋白质、氨基酸和风味成分,并与黄酒进行了对比,总结了黄酒糟中主要的微生物,在进行以上研究的基础上,论证了黄酒糟开发调味品的可行性。结果表明,黄酒糟是开发调味品的理想原料。

Ingredients and flavor analysis of yellow wine lees and study of its feasibility of making condiments

Lees is the staple byproduct of yellow wine factories. There are more than 500 yellow wine factories in China,which produce millions tons of lees every year.There are still a lot of problems in comprehensive utilization of yellow wine lees.At present,yellow wine lees is mainly used as feedstuff of livestock,which restricts the improvement of profits of yellow factories.In this article,lees from two yellow wine factories in wuxi were studied,such items as water,starch,protein,and amino acid contents of yellow wine lees were determined,the flavor components of yellow wine lees were analyzed,microbe in yellow wine lees was also summarized.On this ground,some useful proposals about the comprehensive utilizations of yellow wine lees were given,and the feasibility of making condiments from yellow wine lees was also discussed.Results shows that yellow wine lees is the ideal raw material of producing condiments.